Fluffy Buttermilk Biscuits

How to Make Fluffy Buttermilk Biscuits

1. 1

   Step 1: Preheat and combine dry ingredients

   Active 6 min

   Preheat your oven to 450°F (230°C) and position a rack in the middle. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly distributed.

   For this step

   • 2 cupsall-purpose flour
   • 1 tbspbaking powder
   • 1/2 tspbaking soda
   • 1 tbspgranulated sugar
   • 1 tspsalt
   
2. 2

   Step 2: Cut cold butter into the dry mix

   Active 6 min

   Grate or cut 6 tablespoons of the unsalted butter into small pieces and work it into the dry mixture using a pastry cutter, fork, or pulses in a food processor until the mixture resembles coarse crumbs with some pea-sized bits. Reserve the remaining 1 tablespoon of unsalted butter (for finishing) and keep it chilled until ready to melt for brushing.

   For this step

   • 7 tbspunsalted butter
   
3. 3

   Step 3: Add buttermilk and form dough

   Active 4 min · Passive 10 min

   Pour 3/4 cup buttermilk into the flour-and-butter mixture and stir gently just until a shaggy, slightly sticky dough forms; avoid overmixing to keep the biscuits tender. Turn the dough out and fold it over itself 3–5 times to create layers, then let the dough rest for 10 minutes to relax the gluten and hydrate the flour.

   For this step

   • 3/4 cupbuttermilk
   
4. 4

   Step 4: Shape and cut biscuits

   Active 6 min

   Lightly flour a work surface and pat the rested dough to about 1 inch (2.5 cm) thickness, folding once and patting again for flaky layers. Use a 2 1/2-inch round cutter to stamp out 8 biscuits (press straight down without twisting) and place them close but not touching on a parchment-lined baking sheet so the sides rise up; re-roll scraps quickly if needed to reach 8 biscuits.
   
5. 5

   Step 5: Bake until golden

   Active 2 min · Passive 15 min

   Bake the biscuits in the preheated 450°F (230°C) oven for 12–15 minutes, rotating the pan once if your oven runs hot, until the tops are deep golden brown and the bases are cooked through. Remove the baking sheet from the oven and immediately proceed to the finishing step.
   
6. 6

   Step 6: Finish and serve warm

   Active 2 min

   Melt the reserved 1 tablespoon of unsalted butter and brush it over the hot biscuit tops for a shiny, buttery finish. Serve warm—these biscuits yield 8 pieces and are best enjoyed the day they’re baked.
   

1. Preheat your oven to 450°F (230°C) and position a rack in the middle. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly distributed.
2. Grate or cut 6 tablespoons of the unsalted butter into small pieces and work it into the dry mixture using a pastry cutter, fork, or pulses in a food processor until the mixture resembles coarse crumbs with some pea-sized bits. Reserve the remaining 1 tablespoon of unsalted butter (for finishing) and keep it chilled until ready to melt for brushing.
3. Pour 3/4 cup buttermilk into the flour-and-butter mixture and stir gently just until a shaggy, slightly sticky dough forms; avoid overmixing to keep the biscuits tender. Turn the dough out and fold it over itself 3–5 times to create layers, then let the dough rest for 10 minutes to relax the gluten and hydrate the flour.
4. Lightly flour a work surface and pat the rested dough to about 1 inch (2.5 cm) thickness, folding once and patting again for flaky layers. Use a 2 1/2-inch round cutter to stamp out 8 biscuits (press straight down without twisting) and place them close but not touching on a parchment-lined baking sheet so the sides rise up; re-roll scraps quickly if needed to reach 8 biscuits.
5. Bake the biscuits in the preheated 450°F (230°C) oven for 12–15 minutes, rotating the pan once if your oven runs hot, until the tops are deep golden brown and the bases are cooked through. Remove the baking sheet from the oven and immediately proceed to the finishing step.
6. Melt the reserved 1 tablespoon of unsalted butter and brush it over the hot biscuit tops for a shiny, buttery finish. Serve warm—these biscuits yield 8 pieces and are best enjoyed the day they’re baked.